What are the common cooling methods for meat?

(1) Air cooling method

The heat of the body is dissipated into the air by the various types of ammonia liquid evaporation tubes installed in the cooling chamber, and then transferred to the evaporation tube to maintain the indoor temperature at about 0 to 4 °C. The rate of cooling depends on the thickness of the meat and the thermal conductivity. The thicker the carcass, the slower the cooling, and the center temperature of the thickest part of the leg is normal.

这是一张肉类常用的冷却方法有哪些?的配图

(2) Cold water cooling method

Soak or spray the meat with cold or cold brine for cooling. Compared with the air cooling method, the cold water cooling method has a fast cooling rate, can greatly shorten the cooling time, and does not cause dry consumption, but is liable to cause loss of soluble matter in the meat. When using brine as the cooling medium, the salt water should not be in direct contact with the meat, because the trace salt will penetrate into the food and bring saltiness and bitterness. The cooling temperature of the cold water cooling method is generally 0 to 4 ° C, the beef is cooled to 3 to 4 ° C, and then moved to a 0 to 1 ° C refrigerator to gradually reduce the meat temperature; the processed carcass is processed and cooled to 12-15 °C, divide again, then cool to 1-4 °C.

(3) crushed ice cooling method

This method is very effective for cooling fish. When the ice cubes melt, it absorbs a lot of heat. When the ice cubes come into contact with the fish, the ice melts and can directly absorb heat from the fish body to cool it quickly. Cooling fish with crushed ice can make the fish cool, moist and shiny.

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